½ cup leaves from the center of 1 bunch of celery
Adjust an oven rack to the middle position and preheat
the oven to 375°F. Fold two 12- by 18-inch squares of
heavy-duty aluminum foil crosswise in half. Crimp the
open left and right edges of each one together to form a
tight seal; leave the top open. Toss the beets with the
olive oil and season with salt and pepper. Divide evenly
between the foil pouches. Add 2 herb sprigs to each
pouch, then tightly crimp the tops of the pouches to seal.
- Place the pouches on a rimmed baking sheet and place in
the oven. Cook until the beets are completely tender—a
cake tester or toothpick inserted into a beet through the
foil should show no resistance—about 1 hour. Carefully
open the pouches and allow the beets to cool for 30
minutes. - Peel the beets under cold running water (the skin should
slip right off). Cut into rough 1½-inch chunks. - Toss the beets, pomegranate seeds, onion, and dressing
together in a large bowl. Transfer to a serving plate.
Garnish with the goat cheese, hard-boiled eggs, and
celery leaves. Serve immediately.
Marcona Almond Vinaigrette
I like to accentuate the natural dirt-candy sweetness of beets
with a lightly sweetened dressing, and honey is the natural
choice. It makes a great emulsifier, which means that your
oil and vinegar should come together into a nice sauce-like
consistency without you having to strain your wrist.